2 qt. chicken broth
1 med. onion, chopped
3 tsp. basil
1 1/2 tsp. oregano
1 (29 oz.) can whole plum tomatoes
1 (19 oz.) can chick peas, drained
1 pkg. frozen chopped spinach
1 pkg. frozen or fresh meat tortellini
Ground black pepper
2/3 c. Parmesan cheese, grated

Boil chicken broth in a large stock pot. Add onion, basil, and oregano. Simmer covered 45 minutes. Cut plum tomatoes into quarters with liquid from the can. Add to the chicken broth. Also add chick peas and spinach. Cover and bring to a boil. Simmer 10 minutes. Add tortellini. Cover and bring to a boil and simmer 7-10 minutes or until tortellini is cooked. Add a generous amount of freshly ground pepper. Ladle into bowls and sprinkle with 1 tablespoon grated Parmesan cheese; serves 10. This recipe has 4 grams fat, 25 grams carbohydrate, 14 grams protein, 196 calories per serving.